Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette

Name: Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette
Prep time: 1 h 6 min
Cook time: 1 h 6 min
Total time: 1 h 6 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps basil chiffonade; 473 milliliters blue cornmeal; 59 milliliters creme fraiche or sour cream; 3 Tbsps Dijon mustard; 2 Tbsps instant flour (recommended: Wondra); 237 milliliters chopped fresh basil leaves; 2 cloves garlic, finely chopped; 2 teaspoons honey; 59 milliliters prepared horseradish, drained; 2 jalapenos, diced; 59 milliliters kalamata olives, pitted and chopped; 8 servings Kosher salt; 907 grams lump crabmeat, picked over; 59 milliliters mayonnaise; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 6 Tbsps olive oil; 1 medium red onion, diced; 2 roasted red peppers, peeled, seeded and diced; 8 servings Salt and freshly ground black pepper; 8 servings Water; 2 Tbsps white wine vinegar; 3 Tbsps white wine vinegar

Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette might be just the hor d'oeuvre you are searching for. One serving contains 517 calories, 26g of protein, and 30g of fat. This recipe serves 8. Head to the store and pick up olive oil, honey, basil leaves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 6 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Watch how to make this recipe.

Heat 2 tablespoons oil in a medium saute pan over high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onion, garlic and jalapenos and cook until soft.

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Jalapeno Pepper

Garlic

Onion

Remove from the heat and set aside to cool slightly.

In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture.

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Creme Fraiche

Horseradish

Mustard

Onion

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Mixing Bowl

Whisk

Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.

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Salt And Pepper

Crabmeat

All Purpose Flour

Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.

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Corn Chips

Cornmeal

Crab

Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned.

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Olive Oil

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Frying Pan

Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.

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Vinaigrette

Relish

Crab

Combine all ingredients in a small bowl and season with salt and pepper.

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Salt And Pepper

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Bowl

Let sit at room temperature for at least 30 minutes before serving.

Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth.

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Mayonnaise

Vinegar

Basil

Water

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Blender

Add the honey, olive oil and salt, to taste, and blend a few more seconds.;

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Olive Oil

Honey

Salt

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Meadowcroft Los Carneros Chardonnay with a 4 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Meadowcroft Los Carneros Chardonnay

Aromas of Anjou pear, Fuji apple, and notes of lemon verbenaspring from the glass. Complex notes of vanilla and bakingspices are complemented by subtle toasty oak. This wine hasbeautiful balance and a lingering finish. The 2017 Los Carneros Chardonnay will pair gracefully withany cheese and charcuterie board. This wine would alsocomplement entrees such as Roasted Halibut with Lemon,Olives, and Rosemary; Buttermilk-Brined Roasted Chicken;or Pasta Carbonara.